Recipes

Apple Streusel Sourdough Muffins

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These muffins are my new favourite. So moist, and that topping–I mean you can’t go wrong with butter and brown sugar crumble, right?!

I have a habit of buying rather a lot of apples, and then not using them up as quickly as I buy them (who doesn’t love a good sale on fruit in the middle of winter?!). So every few weeks I find myself with limited space in our fridge and have to do some creative cooking or baking so that I don’t waste anything as I “make room”.

This recipe used up 4 of my apple stash to make 24 delicious muffins!

And sourdough discard? The consistency of sourdough starter to muffin batter is so similar, that the amount of discard does not have to be spot on in this recipe. I like putting in a 3/4 cup, but any amount up to 1 cup of sourdough starter is just as tasty. Also, the fermented bonus of sourdough is so so good for digestion!

How to Make Apple Streusel Muffins with Sourdough Discard:

Supplies Needed:

Ingredients:

Wet Mix:

  • 1/2 cup melted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2-1 cup sourdough discard
  • 2 cups peeled & grated apple (about 3-4 med size apples)

Dry Mix:

Topping:

Directions:

1. Preheat oven to 425℉.

2. In a large bowl, cream the butter and sugars together. Add the eggs, vanilla and sourdough discard and mix well.

3. Peel the apples and grate about 2 cups. Add to the wet mix and stir well.

4. In a separate bowl, sift together the flour, baking soda, baking powder, sea salt and cinnamon.

5. Add to the wet mix and mix together just enough so it is all combined. Try not to overmix as this will make the muffins less fluffy.

6. Grease muffin pans or use muffin cups. (I like using our silicone muffin cups, or just greasing our muffin pans with coconut oil!)

7. Fill muffin cups 3/4 full. (I use a spoon to plop it in!)

8. For the topping, mix together in a small mug or bowl: melted butter, brown sugar, flour and cinnamon.

9. In approximately 1 teaspoon amounts, spread the topping onto the muffins (it will continue to “ooze” a bit while baking).

10. Bake at 425℉ for 5 minutes, then (keeping muffins in the oven) turn the temperature down to 350℉, and bake for another 12-15 minutes (for medium sized muffins). Muffins will be firm to the touch, and a toothpick comes out clean when inserted.

11. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

12. Store in a sealed container at room temperature for up to 3 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

Additional note: This recipe usually makes about 24 muffins. Whenever I make muffins, I usually freeze half of them and use up within a few months. Freeze in a freezer-ziploc bag, remove air. When ready to eat, thaw gently in the oven or microwave to freshen up!

Made this Recipe?

I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

More Desert & Snack Recipes:

Hi, I’m Jessie!

I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

Read more about my story HERE.

Other Tasty Sourdough Recipes to Check Out!

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Apple Streusel Sourdough Muffins

  • Servings: 24 Muffins
  • Difficulty: Easy
  • Print

Soft, moist, and with a delicious butter-sugar topping, this Apple Streusel Sourdough Muffin recipe is a favourite in our home!


By Jessica Burman © 2024 The Northbird Blog http://www.thenorthbirdblog.com

Supplies Needed:

  • 2 mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Teaspoon & Tablespoon

    • Ingredients

    Wet Mix:

    • 1/2 cup melted butter
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 2 eggs
    • 1/2 teaspoon vanilla
    • 1/2-1 cup sourdough discard
    • 2 cups peeled & grated apple (about 3-4 med size apples)

    Dry Mix:

    Topping:

    Directions:

    1. Preheat oven to 425℉.
    2. In a large bowl, cream the butter and sugars together. Add the eggs, vanilla and sourdough discard and mix well.
    3. Peel the apples and grate about 2 cups. Add to the wet mix and stir well.
    4. In a separate bowl, sift together the flour, baking soda, baking powder, sea salt and cinnamon.
    5. Add to the wet mix and mix together just enough so it is all combined. Try not to overmix as this will make the muffins less fluffy.
    6. Grease muffin pans or use muffin cups. (I like using our silicone muffin cups, or just greasing our muffin pans with coconut oil!)
    7. Fill muffin cups 3/4 full. (I use a spoon to plop it in!)
    8. For the topping, mix together in a small mug or bowl: melted butter, brown sugar, flour and cinnamon.
    9. In approximately 1 teaspoon amounts, spread the topping onto the muffins (it will continue to “ooze” a bit while baking).
    10. Bake at 425℉ for 5 minutes, then (keeping muffins in the oven) turn the temperature down to 350℉, and bake for another 12-15 minutes (for medium sized muffins). Muffins will be firm to the touch, and a toothpick comes out clean when inserted.
    11. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
    12. Store in a sealed container at room temperature for up to 3 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

    Additional Notes:

    This recipe usually makes about 24 muffins. Whenever I make muffins, I usually freeze half of them and use up within a few months. Freeze in a freezer-ziploc bag, remove air. When ready to eat, thaw gently in the oven or microwave to freshen up!

    Nutrition


    Per 1 muffin: 200 calories; 6.9 g fat; 36.9 g carbohydrates;
    2.6 g protein.

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Oatmeal Raisin Cookie Recipe (With or Without Sourdough Discard)

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    I love tried-and-true recipes like this one that are versatile and can be used either with or without sourdough discard. I’m always a fan of adding sourdough discard into most recipes that require baking, but sometimes I don’t have enough of it on the go to add in.

    That’s why I like recipes like this one that I can easily add some discard in–or not!

    This recipe is similar to my other Oatmeal Cookie recipes, and variations have been used for many years both in our household here and in my childhood home.

    The best part–butter. It must be made using butter. It really just doesn’t taste the same if you use margarine. (I also subbed in coconut oil one time in place of butter, and…well the kids loved it! I liked it, but totally missed the buttery signature taste, so not going to do that again haha)

    How to Sub in Sourdough Starter Discard in this recipe?

    Eggs. The secret to easily substitute the starter discard is to switch out the eggs.

    This rule has worked for me for most baked items, and is one that several seasoned “sourdoughers” agree on. The general equation is as follows:

    3 Tablespoons of Sourdough Starter Discard = 1 egg

    So if you have a recipe that calls for 2 eggs, you will use 6 Tablespoons (or a 1/3 cup), and etc.

    Why Sourdough? Here’s a few facts you might not have heard of:

    • Improves digestion
    • Sourdough gluten is easier to digest
    • Lowers chronic disease risks
    • Promotes healthy aging
    • Assists in stabilizing blood sugar levels
    • Helps with weight loss
    • Lower glycemic index
    • Has natural preservatives
    • Contains high levels of protein, fibre and nutrients

    Interested in more info about Sourdough Starter? Click HERE

    How to Make Northbird’s Oatmeal Raisin Cookies:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter OR Eggs , and vanilla and mix until fully combined and smooth.

    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.

    5. Add in desired amount of raisins and stir until fully combined.

    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.

    7. Bake at 350 degrees fahrenheit for 10-12 minutes on middle rack of oven.

    8. Cool for 2 minutes on cookie sheets before transferring to a cooling rack.

    9. Makes about 3 dozen medium sized cookies.

    Note: This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once (!), you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    I like to double this recipe, and then split up the dough into several leftover plastic yogurt containers and put them in the freezer. This makes it simple for baking off smaller batches of cookies without all the time it takes to mix it up!

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Desert & Snack Recipes:

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Oatmeal Raisin Cookie Recipe (With or Without Sourdough Discard)

    • Servings: 30 Cookies
    • Difficulty: Easy
    • Print

    Delicious, buttery, chewy, and packed with raisins, this versatile recipe can be made with or without sourdough discard!


    By Jessica Burman © 2025 The Northbird Blog http://thenorthbirdblog.com

    Supplies Needed:

  • Mixing bowl
  • Mixing Spoon or Spatula
  • Measuring cups/teaspoons
  • Baking sheets
  • Parchment paper
  • Cooling racks


    • Ingredients

  • 1 cup butter (soft)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/3 cup sourdough starter discard OR 2 eggs
  • 1 teaspoon vanilla
  • 2 cups quick oats
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1-2 cups Raisins (Sultana are especially nice in this recipe!)


    • Directions:

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter (OR Eggs) and vanilla and mix until fully combined and smooth.
    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.
    5. Add in desired amount of raisins and stir until fully combined.
    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.
    7. Bake 10-12 minutes on middle rack of oven.
    8. Cool for 2 minutes on cookie sheets before transferring to cooling rack.
    9. Makes about 3 dozen medium sized cookies.

    Additional Notes:


    This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    Nutrition


    Per 1 Cookie: 131 calories; 3.9 g fat; 20.9 g carbohydrates;
    2.5 g protein.

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Easy Green Split Pea & Bacon Soup Recipe: Jar Soup Mix Version Included!

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    About This Recipe…

    I love cooking with dried legumes and dehydrated vegetables in these winter months! One of the most comforting meals (in my opinion) is a tasty soup or stew with freshly made bread to dip in it!

    There are two versions of this recipe that you can see below:

    The first version is the basic soup recipe with bacon in it (which is also very tasty subbing ham or pork tenderloin chunks!). You can make it with fresh or dehydrated vegetables. Makes about 6-8 servings.

    The other version has been altered to make a shelf-stable ready-to-cook soup mix, made from dehydrated vegetables (same ingredients as first recipe) and is approximately 4-6 servings.

    How to Make Green Split Pea & Bacon Soup

    Supplies Needed:

    Ingredients:

    • 1 medium onion, diced
    • 2 large cloves garlic, diced
    • 2 tablespoons olive oil or butter
    • 2 cups dry green split peas
    • 8 cups water
    • 2 cubes of chicken/vegetable stock
    • 1 cup dried/diced carrots (or sub 2 cups fresh)
    • 1 cup dried/diced parsnips (or sub 2 cups fresh)
    • 1/2 cup dried/diced celery (or 1 cup fresh)
    • 1 teaspoon sea salt (more or less to taste–remember, there’s bacon coming!)
    • 1/2 teaspoon black pepper
    • 1 pound of bacon, cut into small pieces

    Directions:

    1. Soak dry green split peas overnight in cold water. If this step is missed, start soaking for 4-6 hours before cooking soup, so that peas can still partially sprout. Rinse well in cold water. (See below for more information on why it is so important to soak peas and legumes)

    2. Saute onion and garlic with olive oil or butter in large soup pot. Add 8 cups of cold water and the rest of the ingredients.

    3. Bring to boil, then reduce to simmer on medium for 1-2 hours until all vegetables are soft and tender, stirring occasionally.

    4. I like to use the immersion blender at this point to puree some of the soup but leave a few chunks in.

    5. When soup is nearly done, cut bacon into small pieces and fry in separate pan until cooked through. (I use kitchen scissors, only reserved for cutting bacon!) Add to soup, along with a little tasty bacon grease (if desired!).

    6. Serve and enjoy!

    Nutritional Benefits of Green Split Peas:

    Green split peas are high in fibre, high in protein, and low in calories. They have been found to contain rich amounts in: iron, protein, magnesium, zinc, phosphorus and potassium (among many others!).

    Split peas help to lower high cholesterol, blood pressure, and have anti-inflammatory benefits. They also have been found to help to prevent heart disease, diabetes, osteoporosis, cancer, and many other chronic illnesses.

    Why Soak the Split Peas?

    Soaking the split peas overnight (or at least for several hours before cooking) not only softens them and shortens their cooking time, but it also helps the split peas to release the lectins that are in them.

    Lectins are toxins that are found in beans, peas, soybeans, peanuts, lentils and whole grains. Although many people say it doesn’t matter to soak the dried split peas before cooking them, I always feel better to soak and rinse them first, and know that our digestive systems are the happier for it!

    Some side effects of un-soaked but cooked green split peas have been noted to include: bloating, gas, stomach pains and diarrhea. These split peas are very good for you–especially when they’ve been prepared and cooked properly!

    Interested in learning more about dehydrating your own vegetables?

    You can check out the post: How to Dehydrate Celery for Flavourful Recipes HERE.

    Want to make this recipe into a ready-made soup mix?

    I had some fun turning this recipe into a completely dry vegetarian soup mix, fitting easily into a 1 L glass mason jar. Perfect for a nutritious emergency pantry meal or to use on a camping trip. You just need to add water! (and bacon or other meat if desired, or sprinkle dried bacon bits on the top when serving)

    Using mason jars also make these ready-to-cook meals a cute gift!

    Supplies Needed:

    Ingredients:

    Directions:

    1. Measure dried green split peas into the bottom of the jar.
    2. Next, put the ziploc bag inside and begin filling with the remaining ingredients, except stock cubes.
    3. Close ziploc bag, poke inside jar, and place stock cubes on top. Seal jar with lid.

    Additional Note:

    You can of course use whatever container type you like for storing the soup mix, my personal preference for storing in my pantry is 1 Litre mason jars, so I made measurements to fit in this size.

    For camping I would put it all into a large ziploc bag, just separating the green split peas in a separate bag inside.

    To Cook:

    1. Pull out the stock cubes and set aside. Open up the ziploc bag and pour contents into a separate bowl.
    2. Green split peas are now separate from the rest of ingredients and can be soaked in the jar or another bowl overnight.
    3. Rinse split peas well with cold water and put in soup pot with 4 + 1/2 cups of cold water.
    4. Add remaining ingredients, and bring to a boil.
    5. Reduce to medium-low and simmer 1-2 hours, stirring occasionally until dried vegetables are cooked through and tender. Add more water as needed.
    6. If desired, you can sprinkle dried bacon bits on the top.

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    Other Soups and Entrees to Check Out:

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Recent posts from Northbird:

    Green Split Pea and Bacon Soup

    • Servings: 6-8
    • Difficulty: Easy
    • Print

    A highly nutritious and tasty winter soup recipe.


    Supplies Needed:

  • Bowl for soaking split peas
  • Soup pot (6-8 servings)
  • Stirring spoon
  • Immersion blender
  • Measuring cups & teaspoons


    • Ingredients

  • 1 medium onion, diced
  • 2 large cloves garlic, diced
  • 2 tablespoons olive oil or butter
  • 2 cups dry green split peas
  • 8 cups water
  • 2 cubes of chicken/vegetable stock
  • 1 cup dried/diced carrots (or sub 2 cups fresh)
  • 1 cup dried/diced parsnips (or sub 2 cups fresh)
  • 1/2 cup dried/diced celery (or 1 cup fresh)
  • 1 teaspoon sea salt (more or less to taste–remember, there’s bacon coming!)
  • 1/2 teaspoon black pepper
  • 1 pound of bacon, cut into small pieces


    • Directions:

    1. Soak dry green split peas overnight in cold water. If this step is missed, start soaking for 4-6 hours before cooking soup, so that peas can still partially sprout. Rinse well in cold water. (See below for more information on why it is so important to soak peas and legumes)
    2. Saute onion and garlic with olive oil or butter in large soup pot. Add 8 cups of cold water and the rest of the ingredients.
    3. Bring to boil, then reduce to simmer on medium for 1-2 hours until all vegetables are soft and tender, stirring occasionally.
    4. I like to use the immersion blender at this point to puree some of the soup but leave a few chunks in.
    5. When soup is nearly done, cut bacon into small pieces and fry in separate pan until cooked through. (I use kitchen scissors, only reserved for cutting bacon!) Add to soup, along with a little tasty bacon grease (if desired!).
    6. Serve and enjoy!

    Nutrition


    Per 1 serving: 442 calories; 29.3 g fat; 36.1 g carbohydrates;
    13.8 g protein.

    Green Split Pea and Bacon Soup (Shelf-Stable Version)

    • Servings: 4-6
    • Difficulty: Easy
    • Print

    A ready to cook soup mix: Just Add Water! Great for make-ahead camping meals or stocking in your pantry for an emergency.


    Supplies Needed:

  • 1 Litre glass mason jar with lid
  • Sandwich size ziploc bag
  • Measuring cups and teaspoons
  • Funnel


    • Ingredients

  • 1 + 1/2 cups of dried green split peas
  • 3/4 cup dried & diced carrot
  • 3/4 cup dried & diced parsnips
  • 1/2 cup dried & diced celery
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried onion powder
  • 1 teaspoon dried garlic powder
  • 2 cubes of chicken/vegetable stock


    • Directions:

    1. Measure dried green split peas into the bottom of the jar.
    2. Next, put the ziploc bag inside and begin filling with the remaining ingredients, except stock cubes.
    3. Close ziploc bag, poke inside jar, and place stock cubes on top. Seal jar with lid.

    Cooking Directions:

    1. Pull out the stock cubes and set aside. Open up the ziploc bag and pour contents into a separate bowl.
    2. Green split peas are now separate from the rest of ingredients and can be soaked in the jar or another bowl overnight.
    3. Rinse split peas well with cold water and put in soup pot with 4 + 1/2 cups of cold water.
    4. Add remaining ingredients, and bring to a boil.
    5. Reduce to medium-low and simmer 1-2 hours, stirring occasionally until dried vegetables are cooked through and tender. Add more water as needed.
    6. If desired, you can sprinkle dried bacon bits on the top.

    Nutrition


    Per 1 serving: 225 calories; 0.8 g fat; 47.1 g carbohydrates;
    11.4 g protein.

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    Marion’s Shortbread Cookies

    NorthbirdLeave a comment

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    There is not long to wait now until Christmas, and with this exciting season comes all the delicious baked treats and goodies! (my self-control gets really challenged this time of year!)

    I love seeing all the unique and tasty recipes that different families make every year as part of their Christmas traditions.

    My family had a few delicious traditions every year that we always looked forward to: My sister would always make chocolate peanut butter balls, my mom always made delicious Christmas cake (that would sometimes last many, many months!) and I was always a fan of making sugar cookies with all the fun icing and sprinkles.

    Other tasty Christmas treats that I remember making from my childhood are gingerbread, caramel corn, and a few different shortbreads and scones. When I got married and started learning about my in-law’s family traditions, I was particularly interested in learning the favourite cooking and baking recipes that he grew up with.

    This particular recipe belonged to my husband’s grandma “Marion”, who I never met, but I’m told was one of the kindest and gentlest of women. Her family background was Scottish, which is very fitting because shortbread of course originates from: Scotland!

    Traditionally, Grandma Marion made these with candied cherries in the center, but my mother-in-law has also been making these for years with sliced almonds pressed on top. And when my husband and I wanted to make them for his students at school, we made them with maraschino cherries on top (that’s all that we had at the time for decoration!)

    My favourite thing about these cookies? The butter. So so good, it just melts in your mouth!

    I hope you enjoy making these tasty shortbread cookies!

    Here’s a short video showing how to make these tasty and buttery cookies!

    How to Make Marion’s Shortbread Cookies:

    Supplies Needed:

    Note: This recipe really works best with an electric mixer or food processor if possible. If doing it by hand, it may take a little longer to mix thoroughly together.

    Ingredients:

    Note: Traditionally, these cookies were topped with the little square candied cherries, but they are also very tasty using slivered almonds or maraschino cherries!

    Directions:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Beat the butter until creamy.

    3. Add the rest of the ingredients to the butter and mix for about 5 minutes until it comes together and the sides of the bowl are clean. It will look very dry at first while mixing, but just be patient and let the butter do it’s work. It is ready when you can clump it together in your hand.

    4. Roll in your hands into 1 inch balls and flatten them a little, placing them on a parchment covered baking sheet. Note: You will want to do this quickly as the warmth from your hands will be melting the butter causing it to lose shape!

    5. Decorate the tops if desired (see ideas above) and gently push into the dough so it doesn’t fall off. If using larger maraschino cherries, make an imprint with your finger first.

    6. Bake in middle of oven at 350 degrees fahrenheit for about 12 minutes. The bottoms should be lightly golden, and you’ll see the sides start to show golden as well.

    7. Let the cookies cool before removing from baking sheet (about 10-15 minutes)

    8. Makes about 2 dozen cookies.

    How to store these cookies:

    Store in sealed container at room temperature up to 5 days, or in the fridge for longer to maintain freshness. You can also freeze them in a sealed container if you are making them in advance of the holidays, and just take them out to thaw for 1/2 hour prior to serving!

    Made this Recipe?

    I’d love to hear how your cookies turned out! Feel free to tag Northbird using one of the links below if you are posting to social media, or share in the comments below!

    Happy Baking!

    If you are a cranberry fan, you might like to check out these other tasty recipes that include cranberries from the Northbird Blog:

    More Desert & Snack Recipes:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Marion's Shortbread Cookies

    • Servings: 2 dozen Cookies
    • Difficulty: Easy
    • Print

    A favourite tradition of my husband's family! So buttery and good, these Easy Shortbread Cookies will just melt in your mouth!



    Store in sealed container at room temperature up to 5 days, or in the fridge for longer to maintain freshness. You can also freeze them in a sealed container if you are making them in advance of the holidays, and just take them out to thaw for 1/2 hour prior to serving!

    The Northbird Blog, 2024 http://www.thenorthbirdblog.com


    Supplies Needed:

  • Mixing bowl
  • Mixing Spoon or Spatula
  • Measuring cups/teaspoons
  • Baking sheets
  • Parchment paper


    • Ingredients

  • 1/2 pound, (1 cup) butter, soft (butter is a MUST for this recipe, it will not turn out right with margarine or other substitute.
  • 1/3 cup icing sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon vanilla
  • 1+1/2 cups all purpose flour
  • Topping Ideas:


    • Directions:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Beat the butter until creamy.
    3. Add the rest of the ingredients to the butter and mix for about 5 minutes until it comes together and the sides of the bowl are clean. It will look very dry at first while mixing, but just be patient and let the butter do it’s work. It is ready when you can clump it together in your hand.
    4. Roll in your hands into 1 inch balls and flatten them a little, placing them on a parchment covered baking sheet. Note: You will want to do this quickly as the warmth from your hands will be melting the butter causing it to lose shape!
    5. Decorate the tops if desired (see ideas above) and gently push into the dough so it doesn’t fall off. If using larger maraschino cherries, make an imprint with your finger first.
    6. Bake in middle of oven at 350 degrees fahrenheit for about 12 minutes. The bottoms should be lightly golden, and you’ll see the sides start to show a hint of golden as well.
    7. Let the cookies cool before removing from baking sheet (about 10-15 minutes)
    8. Makes about 2 dozen cookies.

    Nutrition


    Per 1 cookie: 68 calories; 3.4 g fat; 7.4 g carbohydrates;
    0.7 g protein.

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    Chocolate-Cranberry Oatmeal Cookies (Sourdough Discard Optional)

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    Chocolate and cranberries go so well together! So the other day I asked myself: “why not make a simple oatmeal cookie recipe that involves both these tasty ingredients?!” And after some experimenting, this delicious recipe was born -or baked- and quickly munched down by approving family members.

    I have also included below an alternative recipe to turn this into a sourdough discard recipe, if that might peek the interest of any of my blog readers?

    I am especially fond of experimenting and finding ways of turning my tried-and-true baking recipes that I have been using for years, into sourdough starter discard recipes. I always like the option to add some sourdough starter if I can, and I love how it adds all the fermented goodness and extra nutrition to baked goods!

    New or interested in more info about Sourdough fun? Click HERE

    Did You Know these Amazing Health Benefits of Eating Cranberries?!

    Image courtesy of Vecteezy.com
    • Cranberries are most known for reducing the risk of urinary tract infections. This is due to the proanthocyanidins in the berries that help to prevent bacteria from sticking to the urinary tract. A build up of bacteria in the urinary tract is what causes infections and other illnesses if left untreated.
    • The proanthocyanidins in Cranberries also help to support your teeth, and some research suggests gum disease as well.
    • Cranberries contain Vitamin E, which supports hair and skin health.
    • Cranberries have high levels of anioxidants, which support the immune system and help prevent illness and diseases.
    • Cranberries have high levels of phytonutrients, which are great for reducing inflammation in the body.
    • Cranberry juice contains phytochemicals that help to maintain healthy digestion in your body.
    • Cranberries are also very high in Vitamin C (ascorbic acid), boosting your immune system and helping to maintain health.
    • Cranberry juice helps to lower cholesterol levels, which lowers the risk of heart disease.

    Please Note: When buying cranberry juice at the store for medicinal purposes, it is always important to read the label carefully and to select a brand that is 100% pure cranberry juice, no added sugar, and not a juice cocktail mix.

    If you are a cranberry fan, you might like to check out this other tasty recipe on the Northbird Blog:

    Carol’s Cranberry Loaf!

    A simple video of making these tasty chocolatey and cranberry oatmeal cookies!

    How to Make Chocolate Cranberry Oatmeal Cookies:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the eggs (or sourdough starter) and vanilla and mix until fully combined and smooth.

    4. Add in the flour, baking powder, baking soda, salt and cocoa powder. Stir until all combined and smooth.

    5. Add in dried cranberries and chocolate chips and stir until fully combined.

    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough. Pop a few chocolate chips on the tops of the cookies if desired.

    7. Bake 10-12 minutes on middle rack of oven. Bottoms should be lightly browned, tops may look soft, but will harden as they cool down. (This will make them to be soft and irresistibly chewy!)

    8. Cool for 5 minutes on cookie sheets before transferring to a cooling rack.

    9. Makes about 3 dozen medium sized cookies.

    10. Store in sealed container up to 5 days. (Lets be honest:they never last that long!)

    Note: This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    I like to double this recipe, and then split up the dough into several leftover plastic yogurt containers and put them in the freezer. This makes it simple for baking off smaller batches of cookies whenever I feel like it without all the time it takes to mix it up!

    I’d love to hear how your cookies turned out! Feel free to tag Northbird using one of the links below if you are posting to social media:

    Happy Baking!

    More Desert & Snack Recipes:

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Sourdough Discard Oatmeal Chocolate Chip Cookies

    • Servings: 3 dozen Cookies
    • Difficulty: Easy
    • Print

    Chocolate and cranberries are seriously so good together! Check out this tasty cookie recipe (optional directions to turn it into a sourdough discard recipe too!)



    This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again, about 30 minutes.

    By Jessica Burman © 2024 The Northbird Blog. https://www.thenorthbirdblog.com


    Supplies Needed:

  • Mixing bowl
  • Mixing Spoon or Spatula
  • Measuring cups/teaspoons
  • Baking sheets
  • Parchment paper
  • Cooling racks


    • Ingredients

  • 1 cup butter (soft)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs (or replace with 1/3 cup sourdough starter discard)
  • 1 teaspoon vanilla
  • 2 cups quick oats
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup cocoa powder
  • 1 cup chocolate chips (plus more for the tops)
  • 1- 1+1/2 cup dried cranberries


    • Directions:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the eggs (or sourdough starter) and vanilla and mix until fully combined and smooth.
    4. Add in the flour, baking powder, baking soda, salt and cocoa powder. Stir until all combined.
    5. Add in the oats, dried cranberries and chocolate chips and stir until fully combined.
    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough. Pop a few chocolate chips on the tops if desired.
    7. Bake 10-12 minutes on middle rack of oven. Bottoms should be lightly browned, tops may look soft, but will harden as they cool down. (This will make them to be soft and irresistibly chewy!)
    8. Cool for 2 minutes on cookie sheets before transferring to cooling rack.
    9. Makes about 3 dozen medium sized cookies.
    10. Store in sealed container up to 5 days. (Lets be honest: they never last that long!)

    Nutrition


    Per 1 cookie: 120 calories; 4.2 g fat; 17.9 g carbohydrates;
    2.5 g protein.

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    Oatmeal Chocolate Chip Cookies Using Sourdough Discard

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    The first time I created this recipe, it sort of happened accidentally…! We were all craving my special Oatmeal Chocolate Chip Cookie recipe that I’ve made probably hundreds of times and altered over the years. But after softening the butter and starting to get ingredients ready, I realized we had NO EGGS!

    The past weekend had been very full with baking lots with eggs, making frittata one night for dinner, a homemade egg noodle dish another night, and having eggs in our lunches a few times too! The final lonely egg in the fridge was used in a homeschool science experiment.

    (Now, I’m not usually one to run out of ingredients: I LOVE planning and being prepared with meals, making snacks, etc, so this threw me off a little! But honestly, sometimes simply good stuff can happen from situations such as this!)

    Soooo…after slightly panicking and wondering if I could turn the ingredients into something else, I remembered hearing at some point that one could use sourdough starter discard as an egg replacement.

    PERFECT.

    Here is the general equation that I found online and that several seasoned “sourdoughers” agree on:

    3 Tablespoons of Sourdough Starter Discard = 1 egg

    So if you are a fellow “Sourdough-er” and in an egg emergency like I was, I hope this comes in handy for you!

    EDIT: Here is my youngest cookie helper, looking a little grumpy because Mommy had to set her down to finish off the cookies! (It was one of those days where Little Miss wanted to be held ALL DAY. )

    Why Sourdough? Here’s a few facts you might not have heard of:

    • Improves digestion
    • Sourdough gluten is easier to digest
    • Lowers chronic disease risks
    • Promotes healthy aging
    • Assists in stabilizing blood sugar levels
    • Helps with weight loss
    • Lower glycemic index
    • Has natural preservatives
    • Contains high levels of protein, fibre and nutrients

    Interested in more info about Sourdough Starter? Click HERE

    A simple video of making these delicious sourdough cookies!

    How to Make Sourdough Starter Oatmeal Chocolate Chip Cookies:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 350 degrees celcius.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter and vanilla and mix until fully combined and smooth.

    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.

    5. Add in desired amount of chocolate chips and stir until fully combined.

    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.

    7. Bake 10-12 minutes on middle rack of oven.

    8. Cool for 2 minutes on cookie sheets before transferring to a cooling rack.

    9. Makes about 3 dozen medium sized cookies.

    Note: This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    I like to double this recipe, and then split up the dough into several leftover plastic yogurt containers and put them in the freezer. This makes it simple for baking off smaller batches of cookies without all the time it takes to mix it up!

    More Desert & Snack Recipes:

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Sourdough Discard Oatmeal Chocolate Chip Cookies

    • Servings: 30 Cookies
    • Difficulty: Easy
    • Print

    A tasty spin on the classic oatmeal chocolate chip cookie, using sourdough starter discard as an egg replacement. Get your glass of milk ready!



    This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    Supplies Needed:

  • Mixing bowl
  • Mixing Spoon or Spatula
  • Measuring cups/teaspoons
  • Baking sheets
  • Parchment paper
  • Cooling racks


    • Ingredients

  • 1 cup butter (soft)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/3 cup sourdough starter discard
  • 1 teaspoon vanilla
  • 2 cups quick oats
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1-2 cups chocolate chips


    • Directions:

    1. Preheat oven to 350 degrees celcius.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter and vanilla and mix until fully combined and smooth.
    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.
    5. Add in desired amount of chocolate chips and stir until fully combined.
    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.
    7. Bake 10-12 minutes on middle rack of oven.
    8. Cool for 2 minutes on cookie sheets before transferring to cooling rack.
    9. Makes about 3 dozen medium sized cookies.

    Nutrition


    Per 1 serving: 100 calories; 3.5g fat; 16.5g carbohydrates;
    1.5g protein.

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    Banana Chocolate Chip Muffins with Sourdough Discard

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    Every once in a while we do a purge and inventory of our freezers, and guess what we find?! Lots and lots of frozen bananas. Sometimes when our food order arrives off the train, the bananas look less than appealing. Especially if they’ve not been packaged properly (slightly squashed) or left in a cold area (slightly frozen). I really dislike wasting food, so as long as the bananas aren’t outright rotten, I’ll usually throw them into one of the freezers to be used later in baking.

    This recipe was created from one such time, when we realized we were desperately running out of space in the fridge freezer, and also had an abundance of sourdough discard that I didn’t want to just toss out.

    The amount of sourdough discard in this recipe is flexible, based on what you have available. That’s the beauty of muffin recipes: the batter consistency is usually not too different from a sourdough discard consistency, so anywhere up to 1 cup of sourdough discard would blend into this muffin batter quite well in my opinion. I have made it several times with varying amounts of discard and they all turn out great and tasty!

    How to Make Banana Chocolate Chip Muffins (Sourdough Discard)

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 425 degrees fahrenheit.
    2. In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together

    3. In another bowl, cream the butter and brown sugar together. Whisk in the eggs and add vanilla.

    4. Add the mashed bananas, sourdough discard, and applesauce to the wet mixture and mix well together.

    5. Make a “well” in the flour mix, and add the wet mixture to it. Mix until fully blended together, but do not “overmix” so that the muffins stay fluffy. Fold in the chocolate chips.

    6. Grease muffin pans or use muffin cups. (I like greasing our muffin pans with coconut oil, works beautifully every time!)

    7. Fill muffin cups 3/4 full and sprinkle more chocolate chips on the tops.

    8. Bake at 425 F for 5 minutes, then turn the oven down to 350 until muffins are golden on top and a toothpick comes out clean when inserted. For large muffins this takes me about 12-15 minutes.

    9. Let muffins cool in the pan for 5 minutes before moving to a cooling rack or inverting in the pan.

    10. Store in a sealed container at room temperature for up to 5 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

    Additional note: This recipe usually makes about 30 muffins, half of which we like to freeze and use within a few months. Freeze in a freezer-ziploc bag, remove air. Thaw overnight and pop in the oven or microwave to freshen up!

    More Desert & Snack Recipes:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Other Tasty Sourdough Recipes to Check Out!

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Banana Chocolate Chip Muffins

    • Servings: 30 Muffins
    • Difficulty: Easy
    • Print

    This is a great way to use up an excess of sourdough starter/discard and also those spotty bananas (or if you are like me, a stash of frozen ones!!)


    By Jessica Burman © 2024 The Northbird Blog http://www.thenorthbirdblog.com

    Supplies Needed:

  • 2 mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Teaspoon

    • Ingredients

  • 2 + 1/4 cup of all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 6 medium bananas, mashed
  • 1/2 cup butter, melted
  • 1 + 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3/4 cup sourdough starter discard
  • 1/2 cup applesauce
  • 1 cup chocolate chips (plus more for the tops)

    • Directions:

    1. Preheat oven to 425 degrees fahrenheit.
    2. In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
    3. In another bowl, cream the butter and brown sugar together. Whisk in the eggs and add vanilla.
    4. Add the mashed bananas, sourdough discard, and applesauce to the wet mixture and mix well together.
    5. Make a “well” in the flour mix, and add the wet mixture to it. Mix until fully blended together, but do not “overmix” so that the muffins stay fluffy. Fold in the chocolate chips.
    6. Grease muffin pans or use muffin cups. (I like greasing our muffin pans with coconut oil, works beautifully every time!)
    7. Fill muffin cups 3/4 full and sprinkle more chocolate chips on the tops.
    8. Bake at 425 F for 5 minutes, then turn the oven down to 350 until muffins are golden on top and a toothpick comes out clean when inserted. For large muffins this takes me about 12-15 minutes.
    9. Let muffins cool in the pan for 5 minutes before moving to a cooling rack or inverting in the pan.
    10. Store in a sealed container at room temperature for up to 5 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

    Additional Notes:

    This recipe usually makes about 30 muffins, half of which we like to freeze and use within a few months. Freeze in a freezer-ziploc bag, remove air. Thaw overnight and pop in the oven or microwave to freshen up!

    Nutrition


    Per 1 muffin: 179 calories; 5.8 g fat; 31 g carbohydrates;
    2.6 g protein.

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Chickpea Coconut Curry

    NorthbirdLeave a comment

    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    We LOVE curry night! Once a week we have either a stir fry or curry served with rice. My favourite is curry of course because it’s a little less work and can be easily made ahead and kept warm.

    Before Jesse and I got married (or even met), I spent several months in a bible school that had an outreach focus in Asia. After training, my team and I lived in a missionary’s house in Tokyo, Japan, for a month, followed by another month in Southern Thailand. It was during this time that I grew to love eating different curries and of course rice.

    There are hundreds of different curry recipes, originating from many different countries and cultures. I love trying different ones out and letting my somewhat enthusiastic family try them (they are not as excited to try anything remotely spicy!).

    This Chickpea Coconut Curry has become my go-to recipe for last minute curry cooking. It may change week-to-week based on what vegetables I have available, but I love this particular mix of ingredients. It is generally easier on the more sensitive palate, making it a great choice on the menu for little ones.

    Nutritional Benefits of Chickpeas:

    Chickpeas are also known as garbanzo beans, and are widely used in many different cuisines. From falafel to curries to hummus, there are countless types of dishes that feature chickpeas.

    They are high in protein, which makes them a favourite alternative for replacing meat protein. They are also high in healthy fats, carbs and fibre. Some other nutritional components include: Manganese, Folate (Vitamin B9), Copper, Iron, Zinc, Phosphorus, Magnesium, Thiamine, Vitamin B6, Selenium and Potassium.

    Health Benefits May Include:

    • Help you to feel full longer
    • Weight management
    • Boosts bone & muscle health
    • Helps to regulate blood sugar levels
    • Assists with digestion
    • May reduce risk of chronic illnesses
    • Supports brain function
    • May help relieve anxiety and depression
    • Boosts red blood cell production (Iron deficiency)

    You can read more HERE about why Chickpeas are an amazing addition to your diet.

    Is Coconut Milk good for you?

    Coconut milk is an amazing source of healthy saturated fats and high in calories. It is typically made from grinding the white flesh part of a matured brown coconut and then mixed with water. It is important to not confuse coconut milk with coconut water, which usually comes from an immature green coconut and is estimated 94% water.

    The coconut milk has varying thickness of fat in it, and used for different dishes. In most cuisines, the thicker the milk is, the more likely it is used for deserts and creams. The thinner milk is usually used for making soups, curries and sauces.

    My mother usually has at least one can of coconut milk buried at the back of her fridge. She chills the can so that the milk layers will separate and the thicker cream can be used as desert toppings.

    I heard a story a while ago of how some babies that were born in the south pacific islands were given coconut milk when there was no baby formula or substitute nursing mothers available. And these babies thrived with no developmental concerns.

    Perhaps one thing to note about drinking coconut milk, is that not all store bought brands are actually good for you. Many of them contain preservatives and added sugars, so it’s always a good idea to read the labels!

    Here’s a short video of how to make Chickpea Coconut Curry…!

    How to Make Chickpea Coconut Curry

    Supplies Needed:

    Ingredients:

    Directions:

    1. Melt the coconut oil in wok or large skillet over medium heat.
    2. Add the onion, garlic and ginger. Cook for 2 minutes or until the onions have softened.
    3. Add the spices/herbs: coriander, curry, salt, pepper, and Italian seasoning. Stir for 1 minute.

    4. Add the coconut milk and stir in, followed by the beef stock. Cook for 5 minutes and stir well.

    5. Add the remaining ingredients (sweet potatoes, chickpeas, mushrooms, bay leaves, and any other vegetables you would like to add!).

    6. Continue cooking and stirring occasionally for another 15-20 minutes, until curry thickens and vegetables are tender.

    7. Serve over rice and garnish with fresh basil or parsley.

    Additional Note: This recipe is lovely with some fresh Naan bread for dipping. I am developing a recipe to share on here soon!

    Other Soups and Entrees to Check Out:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Chickpea Coconut Curry

    • Servings: 8 servings
    • Difficulty: Easy
    • Print

    Delicious and Creamy Curry on your table in under an hour!


    Supplies Needed:

  • Cutting board
  • Knife
  • Wok or large skillet
  • Can opener
  • Stirring spoon


    • Ingredients:

  • 1/4 cup coconut oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 small finger of ginger root, minced
  • 1/2 teaspoon coriander, ground
  • 2 tablespoons yellow curry (or more to taste)
  • Pepper and salt to taste
  • 2 teaspoons Italian seasoning herbs
  • 1 can (14oz/400ml) coconut milk
  • 2 cups beef stock (can use chicken or vegetable)
  • 6 small sweet potatoes
  • 1 can (19oz/540ml) Chickpeas
  • 6 small mushrooms
  • 2 bay leaves


    • Directions:

    1. Melt the coconut oil in wok or large skillet over medium heat.
    2. Add the onion, garlic and ginger. Cook for 2 minutes or until the onions have softened.
    3. Add the spices/herbs: coriander, curry, salt, pepper, and Italian seasoning. Stir for 1 minute.
    4. 4. Add the coconut milk and stir in, followed by the beef stock. Cook for 5 minutes and stir well.
    5. Add the remaining ingredients (sweet potatoes, chickpeas, mushrooms, bay leaves, and any other vegetables you would like to add!).
    6. Continue cooking and stirring occasionally for another 15-20 minutes, until curry thickens and vegetables are tender.
    7. Serve over rice and garnish with fresh basil or parsley.

    Nutrition


    For 1 approximate serving: 192 calories; 13 g fat; 16 g carbohydrates;
    3.7 g protein.

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    Super Seed Granola

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump to Recipe

    Ways to Eat Granola:

    • Breakfast bowl with regular milk, oat milk, soy, or nut milks (try it with Homemade Almond Milk!) and add some berries for fresh sweetness.
    • Enjoy a bowl on top of yogurt (try it with a fresh batch of Homemade Crockpot Yogurt).
    • Take a baggie of granola for your next hike or camping trip and add some dried fruit or seeds and nuts for a delicious trail mix.
    • Make a Breakfast Parfait with frozen berries and yogurt!
    • Use it as a baked desert crumb topping (Apple Crisp recipe coming soon!)
    • Make granola bars from it! (Recipe being developed)

    Health Benefits of Granola:

    Healthy granola recipes are usually high in protein, fibre and healthy fats due to recipe variations that may include oats, nuts, seeds, dried fruits and organic unrefined oils. They are packed full of nutritious options that make a filling, on-the-go quick breakfast or a delicious snack option.

    Protein:

    Protein is essential to the body for not only helping to build muscle mass and bones, but also very important for weight loss and regulating metabolism. Additional functions may consist of:

    • Slowing appetite and hunger cravings
    • Feel “full” for longer, less calories eaten
    • Helps with fat burning
    • Lowering blood pressure
    • Helps to maintain weight loss
    • Boosts metabolism
    • Builds muscle mass and strength
    • Lowers risk of osteoporosis and fractures
    • Helps to repair broken bones and tissues
    High Protein Ingredients You can put in Granola:
    NutsWalnuts, Almonds, Cashews, Peanuts, Pistachios, Brazil Nuts, Hazelnuts…
    SeedsChia, Hemp, Sesame, Sunflower, Pumpkin, Flax…
    Dried Fruits & BerriesApricot, Kiwi, Blackberries, Cherries, Raisins, Banana…

    Fibre:

    Fibre is mostly known for helping to keep the digestive system happy. Some other benefits of increased fibre may include:

    • Regulating bowel movements
    • Keeps you feeling fuller for longer
    • Assists in lowering cholesterol
    • Preventing blood sugar from spiking
    • Helps to lower blood pressure
    High Fibre Ingredients You can put in Granola:
    NutsChestnuts, Almonds, Hazelnuts…
    SeedsChia, Flax, Pumpkin, Sesame, Sunflower…
    Dried FruitsDates, Figs, Prunes, Apricots, Raisins…
    OatsOrganic Rolled Oats

    Fats:

    Fats are not only used as a source of energy in the body, but also aid in the following:

    • Help to insulate and protect the organs
    • Gives your body energy
    • Supports cell growth
    • Helps to regulate blood pressure and cholesterol
    • Assists the body in absorbing vitamins A, E & D
    • Reduces inflammation
    • Assists in cell growth
    High Fats Ingredients You can put in Granola:
    NutsWalnuts, Macadamia, Coconut, Cashews…
    SeedsSunflower, Pumpkin, Flax, Chia, Hemp…
    OilsCoconut oil, Avocado oil, Olive oil…
    Seed & Nut ButtersPeanut butter, Almond butter, Tahini, Sunflower seed butter, Pumpkin seed butter
    Dried Fruits & BerriesPlantain, Strawberries, Raspberries, Kiwi, Raisins

    Reasons to Make Your Own Granola:

    • It is soooo easy! Chop… Melt… Mix… Spread… Bake… Eat!
    • Way less expensive than buying from the store.
    • Store-bought granolas are often made with lower quality ingredients and usually have more processed sugars and additives mixed in to prolong shelf life.
    • When you make your own granola you know exactly what ingredients you are eating!
    • Granola is a versatile recipe: You can add more nuts and seeds, and add dried fruits/berries at the end if desired.
    • Granola is one of those easy and quick breakfast solutions to help your day start smoothly!

    Try These Other Northbird Granola Recipes!

    How to Make Super Seed Granola

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 300 degrees F.

    2. Mix the oats, cinnamon, sunflower seeds, pumpkin seeds and chia seeds together in a large bowl. Set aside.

    3. Melt the coconut oil in a small pot and add chopped dates, honey, sea salt and vanilla. Stir and mash or lightly blend once the dates are softened.

    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)

    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.

    6. Bake for 30-35 minutes (depending on your oven), until golden.

    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.

    8. Break into smaller pieces per preference, and store in airtight container for up to 1 month.

    Try this Granola recipe with some Homemade Almond Milk or Easy Crockpot Yogurt!

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Super Seed Granola

    • Servings: 8 cups
    • Difficulty: Easy
    • Print

    Energy Boost Granola


    Supplies Needed:

  • Small pot
  • Large bowl
  • Measuring cups
  • Teaspoons & Tablespoons
  • 2 Cookie sheets
  • Parchment paper
  • Granola storage container


    • Ingredients

  • 4 cups organic rolled oats
  • 1 teaspoon ground cinnamon
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1/4 cup organic chia seeds
  • 1/3 cup melted organic, unrefined coconut oil
  • 1/2 cup chopped & pitted dates
  • 3 tablespoons unpasteurized honey
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pure vanilla


    • Directions

    1. Preheat oven to 300 degrees F.
    2. Mix the oats, cinnamon, sunflower seeds, pumpkin seeds and chia seeds together in a large bowl. Set aside.
    3. Melt the coconut oil in a small pot and add chopped dates, honey, sea salt and vanilla. Stir and mash or lightly blend once the dates are softened.
    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)
    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.
    6. Bake for 30-35 minutes (depending on your oven), until golden.
    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.
    8. Break into smaller pieces per preference, and store in airtight container for up to 1 month.

    Nutrition


    Per 1 Cup Serving: 533 calories; 27 g fat; 63 g carbohydrates;
    14 g protein; 132 mg sodium.

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    How to Dehydrate Celery for Flavorful Recipes

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    We love eating celery throughout the winter months, and frequently use it for making soups, stir frys, curries, stocks, sauces and stews.

    When I started learning how to dehydrate vegetables, celery quickly became a favourite item and I always made sure to dehydrate lots of celery to store up for winter cooking.

    I find that dehydrated celery has a wonderful flavour and is one of my favourite staples to use particularly when making chicken stock.

    Can You Dehydrate Multiple Vegetables at the Same Time?

    We use a Excalibur Food Dehydrator, which has 9 large trays! So sometimes I have a small amount of one vegetable that must be dried and I end up filling the rest of the trays with a few other vegetables with a similar drying time and temperature.

    For example, during a recent trip to a grocery store I discovered several marked down bags of organic celery and oodles of parsnips (my favourite). Their blemishes earning them a 50%off badge? A few wrinkles! (Or in other words: already starting to dry/dehydrate!)

    After prepping both of these on several different trays I also cut up a few carrots that I had on hand to fill up the remaining 2 trays.

    Here is a basic guide for a few vegetables that have similar temperatures and drying times:

    VegetablePre-Treatment (Optional)TemperatureDrying Times
    BeetsBoil/Steam to cook through & peel.125 degrees F10-12 Hours
    CarrotsSteam blanch125 degrees F10-12 Hours
    CeleryWater blanch125 degrees F6-8 Hours
    OnionsN/A125 degrees F4-8 Hours
    ParsnipsWater or steam blanch125 degrees F8-10 Hours
    ZucchiniN/A125 degrees F8-10 Hours

    How Long Does Dehydrated Celery Last?

    Dehydrated celery and other fruits and vegetables are a great item to keep in your pantry because of the natural shelf life they give if properly stored.

    Most sources suggest around two years for best results, but I have heard of a few folks that use oxygen absorbers inside their mason jars that extend the shelf life by many years further.

    For long term storage, put your dehydrated celery bits in an airtight container (such as a jar) in your pantry for a week, and give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location.

    If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating. I tend to over-dry instead of under-dry, because of being paranoid of mold.

    Can You Dehydrate Celery in the Oven?

    I have not personally dehydrated celery in the oven, but from what I have researched, it is very easy to do so.

    The process is the same as with a dehydrator, but you would put the celery slices on a parchment-covered baking sheet. If you have more than one baking sheet, arrange the larger pieces on one sheet, and put the smaller pieces on another. (The smaller pieces will dry out faster so can be removed earlier).

    Then put on the middle oven rack with a preheated temperature of 150 degrees Fahrenheit (or the lowest temperature your oven has). Bake for 2-3 hours or until the pieces are dry and brittle.

    You can turn and stir the pieces around on the tray a couple of times during this time. The pieces are done when they can be snapped in half, not bent.

    Oven drying is a quicker process, but you will need a little more patience and keep a close eye on the small pieces to see that they don’t burn.

    How to Cook Dehydrated Celery:

    We love using dehydrated celery in crockpot soups, stews and curries. You can also blend up the dried celery bits to make celery powder for seasoning dishes.

    1 stalk of raw celery is roughly equal to 1 heaping tablespoon of dehydrated celery (or approximately 4 grams).

    If I am making a crockpot dinner dish, then I’ll just add the dried celery straight to the main mix and let it simmer and rehydrate while cooking. If I am making a dish on the stove that does not require much cooking time, then I will usually put the dried celery in a dish of water for a few minutes first to rehydrate it prior to cooking.

    Here are a couple Northbird recipes to use dehydrated celery in:

    How to Dehydrate Celery

    Supplies Needed:

    Ingredients:

    • Fresh celery

    Directions:

    1. Cut the ends off and wash well. If the celery is not organic, you may want to consider washing in a water and vinegar vegetable bath to help remove any pesticide field sprays. (Fill a large bowl with cold water and add a few tablespoons of white vinegar. Soak the celery for a minute and wash, rinse off)

    2. Cut into slices 1/8”-1/4″ thick.

    3. Optional Pre-treatment: You can blanch the celery slices briefly by putting them in a pot of boiling water for 1 minute then putting them in a bowl of ice water.

    4. Spread out slices on dehydrator trays without touching. I recommend putting smaller pieces on one tray and larger ones on another, that way the smaller pieces will be done drying sooner and can be removed.

    5. Set dehydrator temperature to 125 degrees fahrenheit, and set timer for 6-8 hours. Depending on the humidity in the room, they may take longer to dry.

    6. When crispy and fully dry, put into airtight container (I use 1 Litre glass jars) and store in a cool, dry place.

    Note: For long term storage, keep accessible in a dry place and monitor for a week. Give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location.

    If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating.

    Best to use within 1 year as long as they are dried fully and stored properly.

    Coming Soon! “Just Add Water: Veggie Soup Mix”, featuring all dehydrated vegetables, split peas and spices.

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    How to Dehydrate Celery

    • Servings: 2 Litre Jars
    • Difficulty: Easy
    • Print

    A Winter Pantry Staple for Your Kitchen


    Supplies Needed

  • Dehydrator
  • Knife
  • Cutting board
  • Colander
  • Airtight container (I use 1L glass jars)
  • Oxygen Absorbers (Optional)


    • Ingredients

    • Fresh Celery

    Directions

    1. Cut the ends off and wash well. If the celery is not organic, you may want to consider washing in a water and vinegar vegetable bath to help remove any pesticide field sprays. (Fill a large bowl with cold water and add a few tablespoons of white vinegar. Soak the celery for a minute and wash, rinse off)
    2. Cut into slices 1/8”-1/4″ thick.
    3. Optional Pre-treatment: You can blanch the celery slices briefly by putting them in a pot of boiling water for 1 minute then putting them in a bowl of ice water.
    4. Spread out on dehydrator trays without touching. I recommend putting smaller pieces on one tray and larger ones on another, that way the smaller pieces will be done drying sooner and can be removed.
    5. Set dehydrator temperature to 125 degrees fahrenheit, and set timer for 6-8 hours. Depending on the humidity in the room, they may take longer to dry.
    6. When crispy and fully dry, put into airtight container (I use 1 Litre glass jars) and store in a cool, dry place.
      7. – Additional Note: For long term storage, keep accessible in a dry place and monitor for a week. Give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location. If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating. Best to use within 1 year as long as they are dried fully and stored properly.

    Nutrition


    Per 1 Cup: 200 calories; 10 g fat; 20 g carbohydrates;
    8 g protein.

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